Being vital to healthy diet, the naked truth about eating fish is to include it to your home menu at the minimum once or twice weekly. Seafood and fish are gold mines of mind and heart health booster omega-3 fats, wealthy in vitamin-D and selenium, high in protein, and low in saturated fat.
So you just had a look on a quickie healthy profile of seafood, Now move ahead to 5 easy peasy recipes of seafood to get a thril in your meal!!
Recipe : 1
FISH COCONUT CURRY
You can put any fish fillets (salmon, swordfish, red snapper) and other types of seafood to use in this curry (shrimp, mussels), this prescription is speedy enough for any day – ready in under 30 minutes
- 1 pound boneless, fish fillets (nice big chunks of 2-inch)
- 1 tablespoon olive oil
- 1/2 grated onion
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely minced
- 1 tomato, diced
- 1 teaspoon garam masala
- 1/4 teaspoon chili powder (cayenne)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 cup coconut milk
- 1/4 cup water
- 1-2 fresh chili peppers, lengthwise slices one-half inch thick (optional)
1. Clean the fish and pat it very dry wih very soft towel.
2. Warm up a pan over medium heat and whirl in the oil. Whilst the oil is warmed up, add on onion, ginger and garlic. Pivot the heat to medium-low and let the odoriferous cook gradually. Quickly fried it until aromatic, all over 5 minutes. Alert not to set it on fire!
3. Now add tomato and saute for another 3 minutes, moving recurrently. Use your hand grip and shatter the tomatoes quite a little, to split them up.
4. Sprinkle the spice base made up of garam masala, chili powder, salt and pepper. Toss together and cook for 2 minutes.
5. Increase the heat to medium-high. Spill in the coconut milk and the water. Count in the chili pepper (optional). When the mixture comes proceed to bubble, count up the fish and cook for 4 minutes or so, till the fish is cooked through.
6. Scatter some curry leaves and serve with rice.
Recipe : 2
CHILLI GARLIC PRAWNS
Shrimp and Crab Avocado Salad
- 2 slices bacon
- ½ pound cooked peeled shrimp
- 1 cooked king crab leg,shelled
- 1 avocado, peeled and diced
- 4 cups lettuce (about 8 ounces), torn into bite-size pieces
- In a small pan, tender the bacon over medium heat until crisp. Take out from the pan and turn into small pieces.
- Timidly toss the lettuce, shrimp, crab, and avocado in a medium bowl. Add 1 tablespoon of the dressing (2 tablespoons lemon juice, 1 teaspoon mayonnaise
,½ teaspoon mustard,¼ teaspoon salt, pinch pepper, 2-3 tablespoons extra virgin olive oil) and toss to coat. Spoon the bacon over the salad. Serve immediately.